| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
BEEF CORNED FZ |
| 4 |
lb |
LETTUCE FRESH |
| 200 |
sl |
BREAD SNDWICH 22OZ #51 |
| 2 |
lb |
MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER ROUND.
2. SPREAD 1 SLICE 1 BREAD WTIH MUSTARD. PLACE 3 TO 4 SLICES CORNED BEEF
ON
BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
READY T
SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. NG0100.
2. IN STEP 1, 32 LB 3 OZ CORNED BEEF WILL YIELD ABOUT 18 LB 13 OZ
COOKED BEEF.
3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
5. OTHER TYPES OF BREADS MAY BE USED.
Recipe Number: N00900
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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